Directions
Mix caraway and salt with cabbage let rest 30 minutes.
Pack cabbage into large mouth quart jars using a potato masher to pack cabbage until juice starts to form. Continue until the cabbage reaches 1 1/2 to 2 inches from the top, the juices should fill the rest of the gap. Place a large outer leaf of cabbage over top of cabbage and tuck into jar. Juice will fill over top cabbage leaf.
Screw on lid and set at room temperature (68-72) degrees for two to three days
Place jars into cooler temperature (59-62) degrees for two to three weeks. It is important not to open jars during fermentation, since this will allow the carbon dioxide to escape which can ruin your sauerkraut. I like to put the jars into a separate tub or container, just in case some of the juices escape during fermentation.
Store finished sauerkraut at (45-50 degrees) for ten days. Your sauerkraut is now ready to eat. Keep unopened jars at 45-50 degrees for up to one year. Store opened jars in refrigerator for up to a month.
This process sounds difficult put really just requires time and a cool room. Feel free to add onions and different spices to your own sauerkraut.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.
Ingredients
Directions
Mix caraway and salt with cabbage let rest 30 minutes.
Pack cabbage into large mouth quart jars using a potato masher to pack cabbage until juice starts to form. Continue until the cabbage reaches 1 1/2 to 2 inches from the top, the juices should fill the rest of the gap. Place a large outer leaf of cabbage over top of cabbage and tuck into jar. Juice will fill over top cabbage leaf.
Screw on lid and set at room temperature (68-72) degrees for two to three days
Place jars into cooler temperature (59-62) degrees for two to three weeks. It is important not to open jars during fermentation, since this will allow the carbon dioxide to escape which can ruin your sauerkraut. I like to put the jars into a separate tub or container, just in case some of the juices escape during fermentation.
Store finished sauerkraut at (45-50 degrees) for ten days. Your sauerkraut is now ready to eat. Keep unopened jars at 45-50 degrees for up to one year. Store opened jars in refrigerator for up to a month.
This process sounds difficult put really just requires time and a cool room. Feel free to add onions and different spices to your own sauerkraut.
